Sous Vide Swordfish with Raspberry Mango Salsa

Tags: dinner - seafood - sous vide - GF - GF dinner - GF seafood -
GF sous vide
Active Time: 40 minutes
Passive Time: 3.5 hours + optional overnight
Serves: 4

Modernist Cooking at Home

• Mango: 150 g, peeled and chopped
• Raspberries: 150 g, washed
• Jalapeno: 10 g, minced
• Red onion: 50 g, minced
• Lime juice: 30 g
• Cilantro: 20 g, chopped
  
  
• Swordfish filets: 4, 115 g each
• Water: 1000 g, cool
• Sea salt: 50 g, fine
• Sugar: 35 g
  
  
• Butter: 115 g
  
  
• Balsamic vinegar: 45 g
• Honey: 45 g
• Dijon mustard: 25 g
  
  
• Salt: to taste
• White pepper: to taste

• Brine is important, but you really don't need to do the salsa overnight

1. Mix all the salsa ingredients together in a mixing bowl (mango, raspberries, jalapeno, red onion, lime juice, and cilantro); cover and refrigerate overnight
2. Dissolve the sea salt and the sugar in the cool water. Submerge the swordfish filets in the water and then place in the refrigerator for 3 hours
3. Simmer the butter in a skillet swirling continuously until golden brown
4. Remove from heat and whisk in the vinegar, honey, and Dijon mustard
5. Season with salt and pepper
6. Season the swordfish filets with salt and white pepper and place each filet in a vacuum bag with 55g of the brown butter sauce; if you don’t have a chamber vacuum sealer you can place the butter sauce in the refrigerator to slightly harden it
7. Cook the fish sous vide at 127F for 30 minutes
8. Remove the fish from the bag, pat dry, and lightly blow torch to generate a slight crust. Alternatively you can lightly sear the fish in the brown butter sauce in a hot skillet
9. Place each filet on a plate and drizzle with a bit of the brown butter sauce
10. Place a spoonful of the salsa on the edge of the fish